Ravioli Soup

• 1 lb. ground beef
• 1 1/2 c. finely chopped onion
• 1/4 c. soft bread crumbs
• 3/4 tsp. onion salt
• 2 tsp. minced garlic
• 1 Tbsp. olive oil
• 2 (14 1/2 oz.) cans Italian style or plain tomatoes, pureed
• 1 (12 oz.) pkg. plain ravioli without sauce
• 1/4 c. grated Parmesan cheese
• 1 (14 1/2 oz.) can beef broth
• 1 c. water
• 1/2 tsp. sugar
• 1/2 tsp. dried basil
• 1/4 tsp. dried thyme
• 1/4 tsp. oregano leaves
• 1/4 c. chopped parsley

1. Brown beef and onion in large pot.
2. Combine remaining ingredients, except pasta and cheese.
3. Bring soup to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
4. Cook pasta in boiling water for 8 to 10 minutes; drain pasta.
5. Add to soup; also add Parmesan cheese.
6. Serve with additional Parmesan.

ground beef, onion, bread crumbs, onion salt, garlic, olive oil, italian style, without sauce, parmesan cheese, beef broth, water, sugar, basil, thyme, oregano leaves, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050934 (may not work)